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    Exotic Fruit Salad with Lightly Minted Syrup

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    Exotic Fruit Salad with Lightly Minted Syrup

    Exotic fruits are combined with refreshing mint in this colourful flavour-packed dessert.

    • Vegetarian
    • Preparation time: 20 minutes, plus 1 hour infusing
    • Cooking time: 5 minutes
    • Total time: 25 minutes, plus 1 hour infusing 25 minutes

    Serves: 4


    • 100g caster sugar
    • 3 wide strips lemon zest
    • 20g pack fresh mint, leaves only
    • 1 Super Sweet pineapple, skin removed, quartered and cored
    • 3 kiwi fruit, peeled and cut into chunks
    • 1 ripe medium Kent mango, peeled and sliced
    • 12 physalis, to decorate


    1. Place the sugar in a heavy-based saucepan with 200ml cold water. Bring to the boil then allow to simmer for 5 minutes until the sugar has dissolved and the liquid has reduced by half.
    2. Pour the syrup into a jug, add the lemon zest and half the mint. Allow to infuse for 1 hour then strain.
    3. Cut the pineapple into small wedges and toss gently in a large bowl with the kiwi fruit and mango pieces. Pour the cooled syrup over and combine well.
    4. Divide the fruit between 4 bowls, decorate with the physalis, first peeling back the papery skin. Sprinkle with the remaining mint, finely chopped, and serve with natural yogurt.

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    Cook's tips

    The syrup can be made in advance and will keep for 1 week in a sterilised screw-top jar in the fridge.

    For more information on preparing exotic fruit, refer to our food glossary at waitrose.com/recipes


    Average user rating

    4 stars